Molasses Cookies with Ginger

Yields 12 cookie sandwiches

Molasses Cookies
1/2 cup (100 grams) brown sugar, packed
4 tablespoons (60 grams) butter
2 large eggs
1/3 cup (80 ml) molasses
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 cups (250 grams) all-purpose flour

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing between each addition. Mix in the molasses, spices, and salt until uniform. Gradually add in the baking powder, baking soda, and flour, mixing until just incorporated. The dough will be thick.

Drop cookies by the tablespoon onto a baking sheet and bake for 8-12 minutes, or until cookies begin to take on a little color. Transfer to a cooling rack to cool completely.

Ginger Cream Cheese Filling
2 ounces (60 grams) cream cheese, room temperature
3 tablespoons (45 grams) butter, room temperature
1/2 teaspoon ground ginger
Pinch of salt
1 1/2 cups (190 grams) powdered sugar

In a large mixing bowl, beat together the cream cheese and butter until smooth. Mix in the ginger and salt. Gradually add in the powdered sugar, beating until the frosting becomes smooth and thick.

Spread frosting on the bottom half of a cooled cookie and press the top half on top. Repeat for all cookies.

Store in an airtight container at room temperature. Best eaten within 1-2 days